These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with the whole fandango of sauces. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don't forget the napkins though.

INGREDIENTS

Makes: 12

1 pound sausagemeat

1 pound ground beef

1 cup quick-cooking oats

⅓ cup steak sauce (such as A1 sauce)

2 large eggs (beaten)

2 teaspoons worcestershire sauce

1 teaspoon sea salt flakes (or ½ teaspoon table salt)

METHOD

Preheat the oven to 400ºF.

Combine all the ingredients in a bowl, mixing really well with your hands or a fork.

Divide the mixture into 12 balls, and then shape them into mini loaves.

Sit the mini meatloaves on a lined baking sheet with space between each and cook in the oven for 30 minutes.

You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches, or to dip in mayo.